Allan first tried this popcorn when his mom made them for a trip he took with his father. He enjoyed it so much that he made sure that we got the recipe. The recipe called for pressing the warm mixture into a pan and letting cool before cutting into bars.
I have never made this into bars. I much prefer to bake it little to get rid of some of the stickiness and enjoy it as caramel corn. To make it just a little different, add 2.5 tsp cinnamon to the caramel just before pouring over the corn.
Ingredients
- 8 cups popped popcorn
- 2 cups Honey Graham cereal
- 1 cups plain M&M's
- 1 cup broken pretzel sticks
- 1 cup packed brown sugar
- 1/2 cup cubed butter
- 1/2 cup corn syrup
- 2 Tbl flour
Servings: cups
Instructions
- Remove all unpopped popcorn seeds and partially popped seeds.
- Combine popcorn, cereal and pretzels in large heat proof bowl.
- Combine brown sugar, butter, corn syrup and flour in pan and heat on stove until candy thermometer reads between 244 and 248 degrees (firm ball stage), stirring continually.
- Immediately pour over popcorn and toss to coat.
- Add M&M's right away if making bars, otherwise wait till later in recipe.
- Press into 15 X 10 X 1 inch buttered pan. Cool completely before cutting into bars.
- Alternately; cook in oven on low heat (200) for 30 minutes, stirring occasionally.
- Add M&M's after the last stir so they do not break apart, but still will stick to the caramel.
- Cool in a thin layer on waxed paper. Break into pieces before serving.
Recipe Notes
Optional: Replace pretzel sticks with sliced almonds and pecans.
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